First go at Multi-Grain Struan
Last night I made Reinhart's whole grain multi-grain struan, with home milled wheat flour and a mix of uncooked seeds.
It went OK, but I'm wondering whether the texture is right or whether it was affected by the fact that I replaced about 75-100g of the wheat flour with rye but added a bit of vital wheat gluten. The bread is lovely and soft, but just a little on the cakey side. Probably not enough kneading - also I should have kneaded by hand rather than machine, given all the gluten-cutting seeds. While I let it rise for a little bit after kneading, i then left it in the fridge for another day, because it was too late to bake.
As I was making the final dough, I was a bit alarmed at the amount of sweetener, in my case honey, which the recipe requires. I reduced it a little (to about 40g from 56 g) but, for my taste, the bread is still too sweet. Also, I do miss the sourdough taste in this bread.
I baked it in an oven with a pan just on top, as the oven gets very very hot on top, which left it rather pale on top. So removed the pan for last 10 minutes and unfortunately left the kitchen during that time, so burned the top. Now it looks burnt, but the taste is actually fine: nice and crisp crust, very soft inside. I think it might just convince a non-wholemeal eater.